CHEF MEAGAN RECIPE
Wild Salmon Gravlax
Gravlax is one of those dishes that you think you know but as often as not have mixed up with brined or smoked salmon. Making gravlax entails little salt and no smoker. Instead, you cure the fish with dry rub and a splash of vodka. For the rub, mix lemon zest, sea salt, honey, chili flakes, shallots, cloves, cracked pepper, chopped dill, and parsley. Slather on king salmon fillets. Drizzle with your favorite vodka. Then wrap the fish in cheesecloth and plastic wrap, pop it in a baking dish, weight it down with a pan, and let it sit in the fridge for up to 72 hours, turning once every 12. Ready to eat? Unwrap and rinse your delicacy, blot with paper towels, air dry in the fridge for an hour, then plate with toasted baguette slices and Dijon mustard-laced creme fraiche. Serve with ice-cold vodka.